Combine first three ingredients in a shaker with ice, shake until combined and then strain into a sugar rimmed cocktail glass. Sink the Patique by pouring slowly into the drink allowing it to settle to the bottom. Garnish with the cherry.

Watch partner tie cherry stem into a knot with his or her tongue while you two discuss sugar rimming.

French kiss

½ ounce 209 gin (made in San Francisco, but owned by Leslie Rudd of Sonoma)

Combine gin and lemon juice in a shaker with ice. Chill and strain into a champagne coupe (or flute). Top with sparkling wine and sink raspberry liqueur into bottom of drink, creating a layered effect. Garnish with lemon zest.

Discuss with companion the shape of the coupe glass (supposedly modelled on Marie Antionette’s breast), or the shape of the flute, your choice.

Combine first five ingredients in a shaker with ice. Shake to combine and strain into an ice filled serving glass. Garnish with honeycomb.

It ain’t called a sure thing for nothing.

If there is one thing I hate, it is reading about an event on the day of the event. How am I going to make a special Saturday brunch if I am only finding out what the ingredients are for it on Saturday morning? Am I really going want to rush out on Super Bowl Sunday to get the fixings for bloody Marys after reading the recipe in Sunday’s paper? Isn’t that sort of like shopping for a turkey on Thanksgiving Day? Because, if you are doing any of those things, then you are really already too late.

And if there is one thing you never want to be late for — or unprepared for — it is romance. Since next Wednesday is Valentine’s Day, the most “romantic” of all days. I am going to give you a whole week to prepare. Plenty of time to gather all the accoutrement for amour, at least in the liquid realm.

Valentine’s Day is all about innuendo and seduction, and so I have selected a few timeless cocktail classics that fit that bill, all updated and localized for your pleasure, so to speak.

Be prepared and have the happiest of Valentine’s Days!

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender” and an award-winning bartender at a local restaurant. Follow him at jeffburkhart.net and contact him at jeff@thebarflyonline.com.

Combine first three ingredients in a shaker with ice, shake until combined and then strain into a sugar rimmed cocktail glass. Sink the Patique by pouring slowly into the drink allowing it to settle to the bottom. Garnish with the cherry.

Watch partner tie cherry stem into a knot with his or her tongue while you two discuss sugar rimming.

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French kiss

½ ounce 209 gin (made in San Francisco, but owned by Leslie Rudd of Sonoma)

Combine gin and lemon juice in a shaker with ice. Chill and strain into a champagne coupe (or flute). Top with sparkling wine and sink raspberry liqueur into bottom of drink, creating a layered effect. Garnish with lemon zest.

Discuss with companion the shape of the coupe glass (supposedly modelled on Marie Antionette’s breast), or the shape of the flute, your choice.

Combine first five ingredients in a shaker with ice. Shake to combine and strain into an ice filled serving glass. Garnish with honeycomb.

It ain’t called a sure thing for nothing.

About the Author

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender” and an award-winning bartender at a local restaurant. Reach the author at jeffb@thebarflyonline.com
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